Fish and Eggplant Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tomatoes (cored)
- 2 Tbsps olive oil (plus extra)
- 1 onion (finely chopped)
- 3 cups canned white Tuna (drained and roughly flaked)
- ¼ cup white wine
- 4 Eggplant (cut into thin slices)
- 1 ball Mozzarella (approx. 200 g)
- salt
- peppers
Preparation steps
1.
Immerse the tomatoes in boiling water. When the skin begins to detach, drain them and refresh in cold water. Peel and remove the pips and then cut into small pieces.
2.
Heat the oil in a pan. Fry the onion without allowing it to brown and then add the tomatoes and the tuna. Pour in the white wine. Season with salt and pepper, mix well, and leave to simmer with the lid on over a low heat.
3.
Preheat the oven to 180°C | 350F | gas 4. Place the aubergine slices on an oven tray lined with baking paper. Season with salt and pepper and drizzle on some olive oil. Place in the oven and cook for 20 minutes.
4.
Grease a gratin dish. Chop the mozzarella. Arrange a layer of aubergine slices in the bottom, cover with half of the tuna, make a new layer of aubergine, a new layer of tuna and finish with a layer of aubergine.
5.
Drizzle with olive oil, top with chopped mozzarella, and bake in the oven for 20-30 minutes until golden on top.
6.
Serve straight from the oven.
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